Savoury Egg Custard with Butternut Squash & Pork (Chawanmushi)

Kids and adults both love this, it's irresistible.

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)
Serves 4 Prep: 20 min Cook: 15 min

Ingredients

Minced pork 200g
Ginger 2 thumbs
Soy sauce 2 tbsp
Sugar 1 tsp
Mirin 1 tbsp
Custard:
Butternut squash puree 1 cup
Egg yolk 1
Eggs 2
Chicken stock granules 3-4 tbsp
Double cream 1-2 tbsp
Light soy sauce 1 tsp
Sugar 2-3 tsp

Method

1
To make the butternut squash puree, peel then boil to soften. Turn down to low and cook until the moisture is reduced and it becomes a puree.
2
Put the oil in a pan and fry the minced pork until browned.
3
Add the grated ginger, 2 tbsp water, soy sauce, sugar and mirin and simmer until the liquid is reduced.
4
Make the custard by beating the eggs and egg yolk in a bowl and adding the squash puree, stock granules and double cream and mixing well.
5
Add the soy sauce and sugar to Step 4. Pour through a sieve to make it smooth.
6
Divide the pork mixture at Step 3 into small ramekins then pour over the custard mixture from Step 5.
7
Put some water in a steamer and put the ramekins in on low to medium heat for 15 minutes.

Tips & Note

Savoury Egg Custard with Butternut Squash & Pork (Chawanmushi)

Kids and adults both love this, it's irresistible.

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)

Serves 4

Prep: 20 min

Cook: 15 min

Ingredients

Minced pork 200g
Ginger 2 thumbs
Soy sauce 2 tbsp
Sugar 1 tsp
Mirin 1 tbsp
Custard:
Butternut squash puree 1 cup
Egg yolk 1
Eggs 2
Chicken stock granules 3-4 tbsp
Double cream 1-2 tbsp
Light soy sauce 1 tsp
Sugar 2-3 tsp

Savoury Egg Custard with Butternut Squash & Pork (Chawanmushi)

Recipe ID :664 Posted on 03 JUN 2015

Serves 4

Prep 20min
Cook 15min
views 4,905
printed 198

saved 0

Kids and adults both love this, it's irresistible.

Share

Ingredients

Print Ingredients Email Ingredients
200g
2 thumbs
2 tbsp
1 tsp
1 tbsp
1 cup
1
2
3-4 tbsp
1-2 tbsp
1 tsp
2-3 tsp

Method

Prep
20min
Cook
15min
1
To make the butternut squash puree, peel then boil to soften. Turn down to low and cook until the moisture is reduced and it becomes a puree.
2
Put the oil in a pan and fry the minced pork until browned.
3
Add the grated ginger, 2 tbsp water, soy sauce, sugar and mirin and simmer until the liquid is reduced.
4
Make the custard by beating the eggs and egg yolk in a bowl and adding the squash puree, stock granules and double cream and mixing well.
5
Add the soy sauce and sugar to Step 4. Pour through a sieve to make it smooth.
6
Divide the pork mixture at Step 3 into small ramekins then pour over the custard mixture from Step 5.
7
Put some water in a steamer and put the ramekins in on low to medium heat for 15 minutes.
PRO
yhiranuma
I’ve got 157 recipes!

YHIRANUMA
Step into my kitchen!
Great, even for those who don't like blue cheese.
Onion, Celery, Garlic, Bay leaf, Thyme, Potato, Cauliflower, Chicken stock, Salt & pepper, Nutmeg, butter, Stilton cheese, Double cream, Parsley, chives (finely chopped)
PRO
Rich and creamy trifle that's worth making at home.
Sponge fingers packet, Brandy & Sherry, Raspberry jam, Raspberries, Custard:, Egg yolks, Caster sugar, Cornflour, Double cream, Topping Cream:, Lemon juice, Sherry or Brandy, Almond flakes (toasted), Lemon or orange zest
PRO
Super easy! Great as a snack.
Spring onions, Kimchi, Flour, Water, Potato starch , Egg, Salt & pepper, Sesame oil, Vegetable oil, [Sauce], Gochujang, Soy sauce, Vinegar
PRO
Completely seals in the flavour of the seabass.
Seabass (whole, cleaned), Salt, Water, Sauce:, Spring onions, Garlic, Dashi broth, Lemon juice, Vegetable oil, Salt & pepper
PRO
Tasty as a snack or a nibble.
Mushrooms, Dried shiitake mushrooms, Onion, Garlic , Minced pork, Green pepper, Soy sauce, Breadcrumbs, Filo pastry sheets, Vegetable oil, Grated ginger, [Sauce], Chilli, Sesame oil
PRO
You'll ask for more!
New potatoes, Cod fillet, Potato starch or cornflour, Salt & pepper, Spring onions, Green pepper, Garlic, Sauce:, Gochujang, Miso, Soy sauce, Sake, Vegetable oil for frying
PRO

Similar Recipe

The whole family will love this!
Pork belly, Spring onions, Garlic, Miso, Sake, Sugar, Potato starch or cornflour
KitchenCIB
HOME
With a Japanese sauce, it will get your appetite going in the summer!
Aubergine, Oil, Okra, Dashi broth, Mirin, Soy sauce, Nori sheets, Sesame seeds, Cooked rice
Mizue
PRO
It's easy and healthy, steaming in a microwave.
Pork loin, Spring onions, Beansprouts, Shiitake mushrooms, Dressing:, Pickled plum (umeboshi), Soy sauce, Sake, Wasabi paste, Sesame oil, Potato starch or cornflour
baba-chan
HOME
So simple, just cook in a microwave.
Aubergine, Celery, Plum tomatoes, ★Miso (red), ★Chinese chilli bean sauce, ★Vinegar, ★Sesame oil, ★Chicken stock, ★Water
Tobuchan
HOME
A very light and elegant dish.
Seabass fillets, Tofu, Pakchoi, Oyster sauce, Soy sauce, Sesame oil, Sugar
yhiranuma
PRO
Enjoy whilst hot - they're irresisitble!
Turkey mince, Salt & pepper, Sake, Tofu, Egg, Ginger, Spinach, Bok choy, Mushrooms (shimeji, enoki or ordinary)
Nanita
PRO

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME